Chocolate Chip Coffee Cake

I baked somewhat often before starting this blog, but I was terrible at keeping track of recipes I used. I usually scribble down recipes on post-its, as any of my old roommates can attest, and they typically end up stuck on the fridge, cabinets doors, or in the trash. That’s all changing now that I have an official place for my recipes, and currently I’m attempting to get all those recipes back. In 2002 when I was in my coffee cake frenzy, I remember making a chocolate chip coffee cake that was perfectly moist with a delicious cinnamon crumb topping. I don’t have any records of it – just the memory of two Davids gobbling it up within an hour.

In search for that recipe, I found this one from allrecipes. I changed it up a little bit based on reviews and what was in my fridge, but it ended up a little dry for my liking. Nothing at all like my 2002 cake. I think I’ll try it again sticking with the sour cream in the original recipe and maybe modifying it further. Perhaps I’ll even try another recipe. Sigh, another unsuccessful search.

Chocolate Chip Coffee Cake
adapted from allrecipes

1/2 cup butter, softened
2/3 cup brown sugar
1/2 cup white sugar
2 eggs
1 cup lowfat plain yogurt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips

1 tablespoon butter
1/2 cup brown sugar
1 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan.
2. Stir together the flour, baking powder and soda. Set aside.
3. In a separate bowl, cream the butter and sugar. Add eggs, yogurt, and vanilla. Mix well.
4. Add the flour mixture and combine. Mix in chocolate chips. Batter will be thick.
5. In a separate bowl, combine 1/2 cup sugar and cinnamon. Cut in tablespoon of butter.
6. Spread cake batter in prepared 9×13 inch pan. Sprinkle cinnamon mixture on top.
7. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.


Espresso-Walnut Coffee Cake

I love coffee, and I love cakes. Well, then it should make perfect sense that I love coffee cakes too! And I do, it’s definitely one of my favorite ways to start out the day. Usually, coffee cake doesn’t actually have coffee in it. It’s often served with coffee, which is my guess why it’s called the name it is. But you can imagine my excitement when my friend Betty introduced me to this recipe back in 2002. We first made it together, and I was so thrilled with the outcome, I continued to make it again and again. To those who give me credit for this coffee cake, I’m sorry, but you’ve all been mistaken. First, thank Cooking Light. Then, thank Betty for finding the recipe and introducing it to me.

Espresso-Walnut Coffee Cake
adapted from Cooking Light, August 2001 issue

Cooking spray
2 teaspoons all-purpose flour
1/4 cup packed brown sugar
3 tablespoons finely chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon instant espresso and 2 teaspoons instant coffee granules, divided
5 tablespoons butter, softened
1 cup granulated sugar
2 eggs
2/3 cup vanilla yogurt
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups all-purpose flour

1. Preheat oven to 350 degrees F.
2. Coat a 12-cup muffin pan with cooking spray, dust with 2 teaspoons flour, and line each cup with 4″ long strips of parchment paper.
3. Combine brown sugar, walnuts, cinnamon, and 1 teaspoon espresso granules in a small bowl.
4. Cream together butter and granulated sugar. Stir in yogurt, vanilla, baking soda, and salt.
5. Add flour and 2 teaspoons espresso powder, stirring just until blended.
6. Spoon half of the batter into the muffin cups, and sprinkle with half of the brown sugar mixture. Carefully spoon remaining batter over brown sugar mixture, and sprinkle with remaining brown sugar mixture.
7. Bake at 350 degrees F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack.